Ingredients

The following ingredients have 12 Servings
  • 2 puff pastry squares
  • 2 cloves Garlic minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon Pepper to taste
  • 3 Tbs Olive Oil
  • 3 Tbs Balsamic Vinegar
  • 3 Tbs basil fresh, minced
  • 1 cup Tomatoes diced
  • 1 cup Mozzarella Cheese shredded
  • 1 cup Asiago Cheese shredded

Instruction

  • Preheat oven to 425(F) deg. Thaw Puff Pastry per package directions (about 40 minutes). Dice tomatoes - set aside. Mince fresh basil - set aside. Mix cheeses - set aside. Mince garlic (or use a garlic press) and place in a small bowl, add salt, pepper, and a few drops of oil and mix to make a paste. Mix oil and balsamic vinegar in a bowl, add garlic paste, diced tomatoes and basil. Toss. After thawing, unfold puff pastry and cut into squares (small squares for appetizers, larger squares for meals). Line baking pan(s) with parchment paper. Lay the puff pastry squares on the parchment paper. If you don't have parchment paper, spray the pans with cooking spray. Top with mixed cheese. Bake in a preheated 425(F) oven for about 8-10 minutes. Keep an eye on them ...they should be just getting golden brown and puffed. Depending on the puff pastry size, the cooking time will vary. Remove from oven and top with diced tomato mixture, then sprinkle with mixed cheese. Doing this after the puff pastry is baked keeps the tomatoes tasting fresh. Return to oven and bake just until cheese melts about 2-4 minutes.